Baked Mediterranean Potato Wedges

Created by JoAnne Green March 27, 2010

Ingredients:

6 medium russet potatoes, scrubbed the skins thoroughly with vegetable brush
1/2 teaspoon sea salt
1/2 cup buttermilk ranch dressing
1 tablespoon dried whole oregano, crushed
1/2 cup extra virgin olive oil 
1/2 cup homemade virgin wassail
1/2 cup Tropicana fresh-squeezed orange juice
3 tablespoons sweet paprika
3 teaspoons Italian seasoned salt
1 cup shredded 4 Cheese Italian Blend
1/2 cup shredded sharp Cheddar

Instructions:
Put potatoes in a medium pot and cover them with water. Add salt to water. Cover and bring to a boil over high heat. Continue to cook potatoes for another 15 minutes. Turn the heat off. Drain the pot and let potatoes cool. Cut each potato into 6 or 8 lengthwise wedges. Place potato wedges in a 13x9-inch Pyrex baking dish. 

Mix buttermilk ranch dressing, olive oil, wassail, and orange juice together. Pour the mixture over potato wedges. Be sure that each wedge is well coated with the dressing.

Cover 13x9-inch cookie sheet with heavy-duty foil. Carefully remove potato wedges from Pyrex baking dish and place them side-by-side on cookie sheet, with their skins down. Drizzle the dressing over them. Sprinkle with seasoned salt, paprika, and oregano. Cover them with plastic wrap and let them sit in refrigerator for al least 15 minutes or until next day.

Preheat oven to 350°. Place the cookie sheet with potato wedges under broiler for 5 to 10 minutes until nicely browned. Don't let them get burned. Remove the potato wedges from oven and sprinkle cheese over them. Put them back under broiler for another 5 minutes or until cheese is melted and toasted to a golden brown. Transfer them to a serving dish and serve them hot. Makes 8 - 12 servings.